Cooking and Serving: 55 minutes | 6 servings
Ingredients
How to make gluten free blueberry cobbler | Ingredient substitutions | Storage suggestions
Description
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 6 servings
Ingredients
How to make gluten free blueberry cobbler
Ingredient substitutions
Storage suggestions
Blueberries: Fresh or frozen full-sized blueberries work best. Don’t use wild
Sugar: You’ll use sugar in both the filling and topping. If your berries are
Butter: Cold butter for the topping = fluffy texture. Melted butter goes in
Buttermilk: Adds flavor and tenderness to the pastry topping.
Gluten free flour: Use an all purpose gluten free flour blend
1 ¼ cups (175 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons (25 g) granulated sugar
6 tablespoons (84 g) unsalted butter, chilled and grated on a standard box
1 cup (8 fluid ounces) buttermilk, chilled
2 pounds fresh or frozen blueberries, (about 5 cups)
½ cup (100 g) granulated sugar
¼ cup (36 g) superfine white rice flour
⅛ teaspoon kosher salt
½ teaspoon ground cinnamon, (optional)
1 teaspoon pure vanilla extract
2 tablespoons (28 g) unsalted butter, melted and cooled
1 tablespoon (14 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
Instructions
INGREDIENT SUBSTITUTIONS
Mix ½ cup plain yogurt or sour cream with ½ cup milk. For dairy free, use.
unsweetened nondairy versions of both.
Use block vegan butter like Melt or Miyoko’s Creamery in both the topping and.
filling. They’ll still give you great texture and flavor.
Using different fruit.
You can substitute raspberries, blackberries, chopped strawberries, or a mix.
For peaches or nectarines, try my gluten free peach cobbler recipe—they need.
more time in the oven.
Alternative starches for the filling.
Instead of rice flour, try superfine glutinous white rice flour, tapioca starch,.
arrowroot, or cornstarch. Avoid flour blends with xanthan gum in the filling—it.
can make the texture gummy.
GLUTEN FREE BLUEBERRY COBBLER RECIPE
Prep Time: 20 minutes mins.
Cook Time: 35 minutes mins.
oval white baking dish with brown topping and blue blueberry filling with some.
of the cobbler missing from the dish.
white baking dish with brown topping and blue blueberry filling with some of the.
cobbler missing from the dish.
This easy gluten free blueberry cobbler has a golden, fluffy pastry topping and.
a bubbling layer of fresh or frozen blueberries underneath.
FOR THE PASTRY TOPPING
1 ¼ cups (175 g) all purpose gluten free flour blend.
FOR THE PASTRY TOPPING
1 ¼ cups (175 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* 2 ¼ teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 tablespoons (25 g) granulated sugar
* 6 tablespoons (84 g) unsalted butter, chilled and grated on a standard box
* 1 cup (8 fluid ounces) buttermilk, chilled
* 2 pounds fresh or frozen blueberries, (about 5 cups)
* ½ cup (100 g) granulated sugar
* ¼ cup (36 g) superfine white rice flour
tapioca starch, glutinous white rice flour, or cornstarch all work; Nicole’s
Best works well, too)
* ⅛ teaspoon kosher salt
* ½ teaspoon ground cinnamon, (optional)
* 1 teaspoon pure vanilla extract
* 2 tablespoons (28 g) unsalted butter, melted and cooled
* 1 tablespoon (14 g) unsalted butter, melted
* 2 tablespoons (25 g) granulated sugar
* Preheat your oven to 375°F. Grease a baking dish with an 8-cup to 10-cup
capacity lightly and set it aside. I used an oval casserole pan, but a 9-inch
square or round baking pan works fine.
MAKE THE PASTRY DOUGH.
* In a large bowl, place the gluten free flour blend, xanthan gum, baking
powder, baking soda, salt and 2 tablespoons sugar, and whisk to combine well.
* Add the grated butter, and toss to combine the butter in the dry ingredients.
* Create a well in the center of the dry ingredients, add the buttermilk and
mix until just combined. The mixture will be thick but much softer than
* Place bowl with the topping in the refrigerator to chill briefly, while you
* In a large bowl, place the blueberries, 1/2 cup sugar, 1/4 cup rice flour (or
alternative), salt, and (optional) cinnamon, vanilla extract and 2
tablespoons of melted butter, and toss to combine completely.
* Mix in water sugar.
* Transfer the blueberry mixture to the prepared baking dish and spread it into
* Remove the topping from the refrigerator. Using two spoons or a spring loaded
ice cream scoop, scatter the topping evenly over the top of the blueberries.
* Using a spatula or knife, spread the topping out into a craggy somewhat even
layer, leaving a few small gaps where the blueberries poke through.
* Brush the pastry topping evenly with the 1 tablespoon of melted butter.
* Sprinkle the remaining 2 tablespoons of sugar on top of the melted butter.
* Place the baking dish in the center of the preheated oven and bake for about
35 minutes or until done.
* The cobbler is done when the filling is bubbling, the top is golden brown all
over and a toothpick inserted just into the topping comes out clean.
* Remove the baking dish from the oven and allow to cool for 10 to 15 minutes
before serving, so the filling and topping can set up.
Best flour blends for the topping
Use a high-quality all purpose gluten free flour blend like Better Batter’s
original blend or Nicole’s
Best with added xanthan gum.
Bob’s Red Mill 1-to-1 works if you add ¼ teaspoon
xanthan gum—otherwise the topping may be crumbly. I don’t recommend Cup4Cup
anymore due to a recent formula change.
Want to make your own blend? See my all purpose gluten free flour blends
What to use in the filling
Stick to single-ingredient flours like superfine white rice flour, tapioca
starch, or cornstarch. Avoid blends with xanthan gum—they’ll make the filling
For dairy free, use vegan butter and 1 cup nondairy buttermilk made 1/2 cup unflavored nondairy milk with 1/2 cup nondairy plain yogurt.
Cholesterol: 50mg | Sodium: 516mg | Potassium: 184mg | Fiber: 5g | Sugar: 42g |
Vitamin A: 673IU | Vitamin C: 15mg | Calcium: 151mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Closeup image of blueberries in sauce with some pie crust on top
image of blueberries in sauce with some pie crust on top
This cobbler is best the day it’s baked, when the topping is crisp and the
filling is bubbly. But leftovers still hold up well!
Cover tightly and refrigerate for up to 2 days.
Uncover, sprinkle the topping lightly with lukewarm water, and bake at 300°F for
about 10 minutes to crisp it back up.
Once completely cool, wrap the cobbler tightly and freeze. Let it sit at room
temperature for 30 minutes before reheating the same way.
Want a different topping?
Use my drop-style gluten free biscuit
look, or try my gluten free berry crumble
Why is my cobbler runny?
You may have added a bit too much water to the filling. Letting it rest at room
temperature helps—blueberries naturally contain pectin, which will thicken the
Can I use a different flour in the filling?
Yes! Try glutinous white rice flour, tapioca starch, arrowroot, potato starch,
or cornstarch. Cornstarch may release a bit of liquid as it cools, but it’s
still a great option.
Can I double or halve the recipe?
Absolutely. Double it for a 9×13-inch baking dish, or cut it in half and bake in
smaller ramekins (totaling about 8 cups capacity). Just be sure to leave room
for bubbling filling.